The In Vitro Meat Cookbook — 45 lab grown meat recipes you can not cook yet, was written by Koert van Mensvoort, and published by BIS Publishers on October 21, 2014. The book visually explores what may be possible in the future with clean, cultured, or in vitro meat, and discusses the future of meat. Koert van Mensvoort discusses how without in vitro (clean) meat, by 2050 there will be over 9 billion people living on earth, and our planet will not have the carrying capacity to produce meat at a scale that meets the global demand for meat in 2050. Koert van Mensvoort made The In Vitro Meat Cookbook to inspire thought and discussion around the topic of in vitro, or clean meat. Within the book readers can find 45 recipes, and visualizations of these recipes, that may be possible one day using cellular agriculture and clean meat technologies.
The following people contributed to the creation of The In Vitro Meat Cookbook:
- Creative Director — Koert van Mensvoort
- Art Direction — Jan Grievink
- Illustrations — Silvia Celiberti
- Recipe Writing — Allison Guy
- Photography — Nichon Glerum
- Styling — Francesca Barchiesi
- Model Making — Jonathon Markowski
- Recipe Contribution — Marjolein Kors, Chloé Rutzerveld, Alberto Gruarin, Frank Valkenhoef, Essays Cor van der Weele, Isha Datar, Alessia Andreotti, Clemens Driessen, Robert Bolton, Christina Agapakis, Coaches Menno Stoffelsen, Ronald van Tienhoven, Arne Hendriks, Janine Huizinga, Flip Ziedses des Plantes, Joris van Gelder
- Expert Consultants — Cor van der Weele, Daisy van der Schaft, Mark Post
- Production — Tim Hoogesteger
- Project Management — Mir Wermuth
- Translation — Loes Deutekom
- Sponsors and Partners — Creative Industries Fund NL, Prins Bernhard Cultuurfonds, Stichting Doen, Submarine, New Harvest, Submarine Channel, Eindhoven University of Technology
